Beat 4 egg yolks and 25 g (1 oz, 2 Tbsp.) caster (superfine) sugar until the mixture has thickened and doubled in volume. Stir this mixture into the flavoured milk and cook gently over a low heat, stirring all the time without boiling until the mixture thickens. Remove from the heat.

Mix 250-ml (8 fl oz, 1 cup) sugar syrup and 4 tsp. kirsch. Dip 12 slices of gingerbread in this syrup and line the bottom and sides of a charlotte mould with them, overlapping them slightly. Fill with the cooled cream, smooth the top and cover with gingerbread. Leave in the refrigerator for at least 6 hours.

Soak mixed dried fruits (prunes, apricots, figs and raisins) and fresh raisins in warm Gewürztraminer and place in a dish. Unmould the charlotte on a dish, sprinkle with crushed praline and serve with the dried fruit.